Foodservice Operations Management (FOM)

Foodservice Operations Management (FOM)

Why Healthcare Foodservice Automation?

Foodservice Management Software Improves Operational Performance

Considering food represents a significant expense in the healthcare supply chain, it is challenging to successfully manage all the components involved in foodservice. At some point, operators are faced with the decision to either automate their processes or continue having no visibility of food spending. When it affects operational performance, the decision becomes apparent. Healthcare foodservice automation provides the traceability and budgetary control that every leading healthcare organization needs.

Having a foodservice management software system in place ensures operators have real-time data to regulate food inventory, manage food vendor ordering, build menus, develop recipes, forecast food supply and generate reports.

With Computrition’s Foodservice Operations Management (FOM) system, you’ll be able to determine:

  • food items to order
  • ingredients for recipes
  • meals to prepare
  • on-hand food supply
  • cost of production

Effectively ordering, preparing, and storing food all require accurate data especially when it affects the nourishment of patients as well as non-patients. Automation through FOM will standardize food supply at the most cost-effective rates, taking operational efficiency to the next level with the cost savings it generates.

Foodservice Operations Management  Snapshot


  • Effectively order and store food supply
  • Productively prepare patient meals
  • Regulate inventory and vendor ordering

Pain Points:

  • No visibility on food spending
  • Manual processes can’t provide real-time data
  • Food waste and revenue loss

FOM Helps You:

  • Track foodservice data to better control budget
  • Gauge future meal production with Smart Forecasting
  • Automate perpetual or just-in-time inventory
  • Integrate with nutrition and retail services

How Healthcare Foodservice Automation Can Help Inventory Management

Foodservice 101 will teach you that inventory is directly tied to ingredients, recipes, and menus. Before food can be produced there must be a way to ensure sufficient food supply. Whether you are tracking inventory on a daily, weekly, or annual basis, foodservice management software offers the flexibility to track goods with a perpetual or just-in-time method.

FOM intuitively calculates available inventory, par levels, inventory in-use, and even recipes within recipes, to order what is needed. With the multitude of incoming and outgoing requisitions, FOM’s electronic tracking process saves valuable time otherwise spent on manual work.

Managing Inventory to Fulfill Production Needs

When it comes to inventory, mismanagement can lead to major food waste and revenue loss. But having a mechanism like FOM in place, operators can better manage areas of costly oversight in hospitals - like floor stock consumption at the nurse’s stations. Similarly, automation with FOM can also help track expiration dates of food so they can be used before any spoilage occurs, preventing a wasteful and costly surplus.

Regardless if you operate a single-site, centralized, or combined production environment, hospital food production software provides resources that improve operational efficiency. With the use of FOM’s “pullsheets”, the production team can easily determine the ingredients to pull from inventory and their corresponding storage locations to produce the meals offered on the menus.


Foodservice Technology

Since implementing the FOM production module, food waste has gone down to 3% and Shea Medical Center has achieved an overall savings of $750,000-$800,000


Electronic Ordering with Vendors

Restocking goods means frequent ordering and keeping track of multiple vendors can get hectic. FOM’s integration with vendors streamline the entire ordering and receiving process. Automatic price updates via Electronic Data Interchange (EDI) allow operators to perceptively manage all vendor data and view price histories to validate contractual compliancy, obtain proper rebates, and ultimately strengthen buying power!

Recipe Management and Data Linking 

Every chef needs a safe “playground” to experiment with ingredients. FOM’s recipe sandbox allows chefs to safely create test recipes without affecting the actual recipes served to patients. While in the test zone, chefs can add or delete ingredients, change yields, and automatically scale ingredients based on the changes, all without impacting the recipes in use until the test is approved!

Details matter in foodservice, particularly when there are so many interrelated aspects that affect the patients. Foodservice management software gives operators accessibility to the USDA database or Canadian Nutrient File so they can link the most up-to-date nutrient information to food items in inventory. Additionally, the item-to-nutrient relationship automatically assigns nutrients to the recipes and menus for seamless nutritional analysis without the need for any extra calculations. 

Recipe Management

Foodservice Analytics and Smart Forecasting

According to LeanPath, an organization dedicated to reducing food waste, 53% of waste is due to overproduction. Decreasing this statistic can be possible when organizations have the resources available to track data accurately. One of the greatest benefits of healthcare foodservice automation is the reporting tools it provides, so operators of single-site hospitals and multi-site health systems can analyze their performance and protect their bottom-line.

FOM reporting puts you in a position to pinpoint the cost of over-production, which helps to identify where spending occurs and where adjustments need to be made. Basic insights that FOM provides, such as forecasting the required food supply to order for future meal production, plays a big role in preventing the risk of wasting or running out of food. Cost containment happens when operators are equipped to order the right amount of food needed to produce patient or retail meals.

Integrating Foodservice with Nutrition and Retail Services

Integration seamlessly synchronizes data. With the advantage of having food items, recipes, and ingredients entirely managed in FOM, integration with nutrition services lets operators properly track the cost of trays, nourishments, and tube feeding. In collaboration with our nutrition software, FOM also links to patient-specific data, such as likes, dislikes, allergies, diet restrictions, and exchanges.

Meaningful foodservice data is very much interconnected with the retail side of healthcare too. Knowing the buying price of food items enables retailers to set fair selling prices and ensure goods are not sold for less than they were purchased. Likewise, leveraging actual POS sales data improves production forecasting and inventory management. Additionally, creating labels for pre-packaged foods and displaying meals on café menus require itemized ingredients of food items and FOM automatically transfers that information.

Let’s not forget to mention that foodservice management software offers integrated HACCP functionality to comply with food safety standards during food preparation and prevent any risk of harm to patients. Interoperability at this caliber produces hospital- and system-wide cost savings!

  • Determine food items to order based on menu requirements
  • Maintain adequate food inventory required for ingredients, recipes, and menus
  • Scale recipe and menu amounts according to production needs
  • Track incoming and outgoing requisitions
  • Vendor ordering interface provides ongoing price-updates and historical summary
  • Give chefs the ability to test and create new recipes in a sandbox environment
  • Analyze nutrient information at the food item, recipe, and menu level
  • Generate reports to forecast order amounts for future meal production
  • Integration with nutrition services to trace the cost of all foods served to patients and guests
  • Reduce food waste and protect the foodservice budget
  • Redeem rebates and buy food at optimal prices with electronic vendor ordering
  • Centralize the production/kitchen environment
  • Ensure proper food handling in accordance to HACCP guidelines
  • Capture profit margins by setting retail sales prices for food items based on the purchase prices
  • Support healthy initiatives by leveraging ingredient information for food labels and café menus

Improve Operational Performance!



Automation Is Impactful

Looking to maintain adequate inventory and streamline production? Find out how one hospital generated a $60,000 cost savings by consolidating and standardizing with Foodservice Operations Management!